Laulau is a Hawaiian dish where meat is wrapped in taro leaves and cooked until tender and rich. It is one of the most recognizable traditional Hawaiian foods and works well as a main dish when served with rice, poi, or other simple sides.
If you enjoy this style of Pacific cooking, you may also want to try lu pulu, rukau.
Ingredients
- 1 1/2 pounds pork shoulder, cut into chunks
- 12 to 16 taro leaves or similar cooking greens
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Banana leaves or foil for wrapping
Instructions
- Season the pork with salt and black pepper.
- Lay several taro leaves together and place some pork in the center.
- Fold the leaves over the pork to make a compact bundle.
- Wrap the bundle in banana leaf or foil to hold it securely.
- Steam or bake until the pork is very tender and the leaves are fully cooked, about 2 to 3 hours depending on the cooking method.
- Serve hot with simple sides.
Helpful Tips
- Taro leaves must be fully cooked before serving.
- Keep the bundles tightly wrapped so they hold moisture.
- Pork shoulder stays tender and works especially well for laulau.
FAQ
Can laulau be made with fish?
Yes. Some versions include fish or a combination of meats, though pork is common.
What is laulau served with?
It is often served with rice, poi, or other simple Hawaiian-style sides.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 bundle (1/4 recipe) |
| Calories | 620 kcal |
| Fat | 48 g |
| Saturated Fat | 17 g |
| Carbohydrates | 2 g |
| Protein | 43 g |
| Sodium | 650 mg |
| Cholesterol | 145 mg |
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